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Shins Chicken Jalfrezi

a guest Sep 25th, 2012 46 Never
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  1. Shins Chicken Jalfrezi
  2. Serves 2, doubles well
  3. Ingredients
  4. For the Marinade
  6. 2 tbsp sunflower oil
  7. 1 tbsp garam masala
  8. 2 tbsp turmeric
  9. 4 garlic cloves peeled and crushed/grated
  10. 2cm piece of ginger peeled and grated
  11. 1 chicken breast chopped into chunks
  12. 2 chicken thighs skinned boned and in chunks
  15. For the Curry
  16. 2 tbsp ghee (or 1 tbsp butter and 2 tbsp veg oil)
  17. 1 onion, peeled and finely sliced
  18. 1 green chilli, deseeded and sliced (if you want it mild)
  19. 1 green pepper, deseeded and sliced
  20. 1 tbsp tomato paste
  21. 1/4 tsp chilli powder (more for more spicey)
  22. 2 plum tomatoes, quartered (cut the green bit out from the wedges or it stays hard)
  23. 75ml chicken stock (1/2 Mock cube)
  24. pinch Salt and freshly ground black pepper
  28. Marinade.
  30. put the Oil, garam masala, turmeric, garlic and ginger in with the chicken,
  31. mix well and put in the fridge for a couple of hours (over night is best)
  33. The Curry
  35. you want a deep large frying pan for this
  37. heat the Ghee/oil+butter add the onions and cook till soft, put in the pepper and chilli.
  38. cook until soft. remove from pan and put to one side
  39. using the same pan (because of the leftover oil/ghee) cook the chicken for about 5-10 mins then add the tomato paste/puree and chilli powder, cook for 5 mins
  40. add the tomato wedges and the stock (best to sort of lay the wedges down around the pan) cover and cook for approx 10 mins until the chicken is tender (on a medium heat) if you have some curry leaves also crumble a few in now,
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